If you crave state fair corn dogs the way I do then you’ll love this recipe for mini corn dogs.The batter is sweet and crisps up beautifully so you get that perfect crunch with every bite, something that is sadly missing from the frozen brand. This is a great summer treat that the kids will love and is also a fun recipe idea for a baby shower, summer picnic, or family movie night.

Mini CornDogs
Makes 16 baby corn dogs

Ingredients:

1 (8 ounce) package hot dogs

Approx. 1/4 flour for dusting hot dogs

1/2 cup cornmeal

1/2 cup flour

1/4 teaspoon salt

dash black pepper

1/4 teaspoon paprika

1/4 teaspoon chili powder (optional)

1/4 cup white sugar

2 teaspoons baking powder

1 egg

1/2 cup milk

Approx. 2 cups vegetable oil for frying

Directions:

1. Dry hot dogs with a paper towel and cut them in half. Sprinkle 1/4 cup of flour on a plate and roll the hot dogs in the flour, shaking off excess. This will help the batter stick to the hot dog!

3. Preheat oil in a deep saucepan. You’ll need the oil to be about an inch high in the pan. Roll hot dog halves in the batter and gently shake to remove excess. Fry in hot oil for 2-3 minutes (turning halfway) or until nicely browned.

4. Remove to plate lined with paper towels to drain off excess oil.

5. Let corn dogs cool for a few minutes and then serve with mustard and ketchup for dipping. Bet you can’t have just one! 😉